Risotto Balls with Parmesan and Goat Cheese

Directions

1. Bring chicken stock to a simmer over low heat in a large pot. Heat one tablespoon olive oil and one tablespoon butter in another large skillet over moderate heat. Once butter is melted, add garlic and shallot and cook two minutes, stirring constantly. Add rice and cook for several minutes, stirring constantly. Add wine and cook until all liquid is gone, stirring vigorously. Add simmering chicken stock, one-quarter cup at a time, stirring vigorously until liquid is gone before adding another quarter cup. Once all stock has been absorbed and rice is fully cooked, remove from heat, season with salt and pepper, add the rest of the olive oil, butter and cheese. Stir to combine all.
2. Pour risotto onto a sheet pan and refrigerate 2 hours. Working one tablespoon at a time, flatten a bit of the risotto in your hand, break off a piece of goat cheese, place into the middle, and wrap the risotto around it. Roll into ball and coat in Panko. Place on sheet tray and repeat the process until all balls are made.
3. Heat avocado oil to 350 degrees. Fry balls in hot oil until golden brown and hot, 5 minutes. Serve with mustard.
4. Baste balls with olive oil. Place in a preheated air fryer. Cook on one side for 4 minutes flip over and cook for additional 4-5 minutes until the desired brown-ness is achieved. Serve with mustard for dipping.